A tasty salad from southern France, Talairan Rice Salad with Garlic Sausage makes a colourful addition to any table. Serve with crusty bread and chilled white Provencal zuine.
4 oz. long-grain rice, washed, soaked in cold water FOR 30 minutes and drained
11 teaspoons salt
1 teaspoon black pepper
1 fl. oz. mayonnaise
1 teaspoon dried chervil
½ red pepper, white pith removed, seeded and chopped
2 hard-boiled eggs
1 small lettuce, outer leaves removed, washed, separated into leaves and shaken dry
8-inch garlic sausage, cut into J-inch slices
Put the rice in a saucepan. Pour over enough water to cover the rice and add
1 teaspoon of the salt. Bring the water to the boil over high heat and cover the pan. Reduce the heat to very low and simmer FOR 15 minutes or until all the liquid has been absorbed and the rice is tender. Remove the pan from the heat.
Transfer the rice to a large mixing bowl and set aside to cool for 5 minutes.
Meanwhile, in a small mixing bowl, combine the remaining salt, the pepper, mayonnaise and chervil.
Pour half the mayonnaise mixture over the rice and add the red pepper. Using two spoons, toss the rice mixture until it is well coated with the mayonnaise. Set aside to cool completely.
Meanwhile, cut the eggs in half, remove the yolks and add them to the remaining mayonnaise mixture. Mash the yolks into the mayonnaise mixture and beat well.
Spoon the mayonnaise mixture into the cavities in the egg whites.
Arrange the lettuce leaves in a salad bowl. Pile the rice mixture on top. Arrange the sausage slices and filled egg whites around the rice. Serve immediately.